Grilled Reuben Dogs

Transform a classic deli sandwich into a new summer meal by swapping hot dogs for corned beef. For a leaner take on this recipe, substitute turkey or chicken dogs.

Total Time: 0:42

Prep: 0:20

Cook: 0:22

Level:
Easy

Serves:
4

Advertisement - Continue Reading Below

Ingredients

1 tbsp. canola oil

½ c. chopped onion

1 c. sauerkraut or new kraut (which is less tangy)

4 sun-dried tomato halves (not in oil)

½ tsp. caraway seeds

¼ tsp. kosher salt

¼ tsp. ground pepper

⅔ c. dry white wine

4 top-split hot dog buns

⅓ c. Thousand Island dressing

4 slice Swiss cheese

4 all-beef hot dogs

4 bread-and-butter “sandwich stacker” pickles

Directions

Heat oil in a skillet over medium heat; add onion and sauté 6 minutes or until lightly browned. Add sauerkraut, tomatoes, caraway, salt, and pepper; sauté 3 minutes. Pour in wine and bring to boil; reduce heat to low, cover, and simmer 5 minutes or until wine is absorbed.

Heat oven to 350 degrees F. Heat a stovetop grill pan over medium heat. Toast insides of buns on grill pan, 2 minutes. Spread insides of buns with half of the dressing, then nestle 1 slice cheese in each bun over dressing.

Grill hot dogs all over, about 3 minutes. Place in buns and put on a baking sheet. Spread tops of hot dogs with remaining dressing, then spoon warmed sauerkraut mixture down the middle. Lay pickle halves along each side. Place dogs in oven for 3 minutes or until cheese melts.